New this month
Get the Allrecipes magazine just $7.99
Italian Chicken and Chickpeas

Italian Chicken and Chickpeas

Kristin Turrell

"Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!"
Added to shopping list. Go to shopping list.


40 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  2. Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  3. Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 113
  1. 161 Ratings

Most helpful positive review

Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly...

Most helpful critical review

Not much flavor. I did add an extra can od diced organic tomatoes with double the seasoning but not much flavor still

Most helpful
Most positive
Least positive

Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly...

Ok, i am not sure how I am the only one who is mentioning that yes this recipe is good but it is WAYYYY TOO SPICY! I followed the recipe to a "t" and my 8, 6 & 4 year olds mouths were burning. ...

We really enjoyed this. My husband insisted on having his chicken over pasta, but I didn't think anything was necessary beyond the chickpeas. I only had two chicken breasts which I cut into piec...

I made this recipe for my one year old using all organic ingredients. The only changes I made were to sub the can of tomato sause, italian seasonings and cayenne with about 3/4 of a jar of prep...

LOVED THIS! Made this last night w/ 4 smallish blsl chicken breasts, and they were GREAT! I didn't have red pepper flakes, so I left that out, that was the only change I made, and we thought i...

This was easy and amazing. I am completely new to Italian food; never having liked the Olive Garden except for the soup and salad. After reading other reviews I did cut up my chicken, and rather...

It was delicious! Both me and my husband loved this so it's going into the weekly rotation I think! I added a green bell pepper cut into bite size pieces and some dehydrated onion. I had 2 bone ...

This was great and smelled so good while cooking! If you don't have chickpeas, I think this would be great over rice. Made my Southern home smell Italian! Thanks, Kristin. Our family likes a...

This is a very good dish that's easy to make. The only change I made was to omit the cayenne, and for our tastes it was hot enough with just the red pepper flakes. Oh, and I did use fresh rose...